Easy Strawberry Crumble Bars with Oats

5 from 6 votes

Easy Strawberry Crumble Bars with Oats

These Easy Strawberry Crumble Bars with Oats are what you want to make as soon say you find Spring’s gorgeous strawberries at the market. They are made with an oat base and crumble and are better when chilled. But I guarantee they’ll be gone before it’s totally chilled.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: Oats, Strawberries

Servings: bars

Calories: 139kcal

Author: Lora

Equipment

Mixing Bowl
8 inch square baking pan

Ingredients

For the crust and crumble:

1 cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup brown sugar packed
½ teaspoon sea salt
8 Tablespoons unsalted butter melted (I used Earth Balance Vegan sticks)
½ teaspoon vanilla extract

For the filling:

2 cups finely chopped strawberries
2 tablespoons sugar
Zest of one lemon around 1 tablespoon, and juice will be for the glaze, I use organic lemon
2 teaspoons cornstarch

For the glaze:

½ cup powdered sugar
1 tablespoon lemon juice from the lemon zested

Instructions

For the crust:

Preheat the oven to 375°F and line an 8"x8" baking pan with parchment paper.
In a medium sized bowl, stir together the oats, flour, brown sugar, and salt. Add in the melted butter (I used Earth Balance Vegan sticks)and vanilla; stir until combined.
Reserve about 1/3 of the oat mixture for the topping. Spoon in the remaining 2/3 of the crumble mix into your prepared baking pan and press to form a crust.
Bake for 10-13 minutes, or until the edges of the crust begin to lightly brown. While it’s baking, prep the filling.

For the filling:

In a small bowl, stir together the strawberries with the sugar, lemon zest and cornstarch. Spoon the strawberry filling over the warm crust and spread evenly with a spatula.
For the crumble:
Sprinkle the rest of the crumble mixture over the strawberry filling and try to cover as much of the strawberries as you can. There will be spots that aren’t completely covered.
Bake for 30-35 minutes until the the crust and the crumble are golden and strawberries bubble just a little (mine was ready at just about 32 minutes. Every oven is different).
Cool completely before trying to remove from the pan. Let chill for a few hours in the refrigerator before slicing or you could dive right in as we did. If you choose to not wait, it will be very tricky to slice them and they will not stay intact.

For the glaze:

In a small bowl whisk together the confectioner’s sugar and lemon juice. Add more juice if it is too thick and add a little bit more confectioner’s sugar if you need it to be a little thicker. Adjust to how you like your glaze to be. Drizzle the glaze over the chilled bars, slice and enjoy!

Nutrition